Thursday, 11 October 2012

Foodie Thursday - Canapés: the recipes

Fennel-marinated feta and olive skewers

As this recipe tastes so fresh and clean, it will work well with richer dishes. It makes a delicious vegetarian option.

Makes 20


2 tbsp sesame seeds
200g feta cheese
1 tbsp fennel seeds
Grated zest of 1 lemon
1 tbsp lemon juice
2 tbsp olive oil
11⁄2 tsp cracked black pepper
15g mint, finely chopped
1⁄2 cucumber, peeled and seeded
20 mint leaves
10 pitted black olives, halved

Essential equipment
20 wooden skewers (5cm)

1 Toast the seeds in a dry pan over low heat until nutty and golden, 3 minutes. Cool.

2 Gently rinse the feta in cold water. Drain on paper towels.

3 Cut the feta into 2cm cubes. Toss the feta together with the fennel, toasted seeds, lemon zest and juice, oil, and pepper to coat each cube well. Cover and refrigerate for 4 hours to allow the flavours to combine.

4 Sprinkle the feta with chopped mint and toss to coat each cube well.

5 Cut the cucumber into 20 cubes (1cm).

6 Thread 1 mint leaf, 1 olive half, 1 cucumber cube, and 1 feta cube onto each skewer. Serve chilled or at room temperature.

Get ahead: Marinate the feta up to 3 days in advance. Store in an airtight container in the refrigerator. Skewer the feta up to 4 hours in advance. Cover and refrigerate.

Classic cheese quesadilla with green chilli, coriander, and avocado salsa

These are simple, versatile and fun party or picnic food. Serve with fresh salsa, avocados, limes and tomatoes.

Makes 24


For the salsa
2 ripe avocados
1⁄2 red onion, very finely chopped
1⁄2 red chilli, seeded and chopped
Juice of 1 lime
Salt and freshly ground black pepper
1 tbsp olive oil
Dash of Tabasco sauce, or to taste

For the quesadilla
4 flour tortillas (18cm)
175g grated Swiss Gruyere cheese
30g coriander, finely chopped
1 bunch spring onions, trimmed and finely chopped
1 green chilli, seeded and finely chopped
Salt and freshly ground black pepper
Olive oil

Essential equipment
Large non-stick frying pan
Fish slice or palette knife

1 For the salsa, skin and stone the avocado. Finely chop or mash the avocado with the remaining ingredients and taste for seasoning.

2 Place 2 tortillas on the work surface. Divide the cheese, coriander, spring onions, chilli, and salt and pepper evenly between them. Press the 2 remaining tortillas on top to make a sandwich.

3 Heat a large frying pan with a drizzle of oil. Sear tortilla sandwiches over medium heat, 2–3 minutes on each side, or until light golden in colour and crisp. Flip with a fish slice or a palette knife.

4 Cut each quesadilla into 12 wedges and serve with avocado salsa.

Get ahead: The quesadillas can be made several days ahead, covered, and kept in the refrigerator until you need them. You can fry them and keep warm in a low oven to serve to your guests.

These recipes are from Canapés by Victoria Blashford-Snell and Eric Treuille. The book is published by Dorling Kindersley and costs £14.99. For more information please visit


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